Twelve-Spice Biscuits with Spiced Mascarpone Cream – recipe

These delightful Twelve-Spice Biscuits are an ideal accompaniment to a nice cup of tea on winter afternoons, but they are also key to this rich and decadent dessert that takes only moments to make. This recipe serves four with Spiced Mascarpone Cream, or just enjoy the cookies.



1 pack East India Co. Twelve-Spice Biscuits

For the cream:

15g melted butter
250g Mascarpone
250g double cream

For the spice syrup:

½ cup granulated sugar
½ cup water
4 star anise
8 cloves
2 tsp grated fresh ginger
½ tsp cinnamon powder
More cinnamon for dusting


Put all the spices, the sugar and the water in a small pan and slowly bring to the boil, being careful that the syrup does not bubble over the edge of the pan.

Simmer for a few minutes until all the sugar is dissolved and the syrup has reduced a little. Allow to cool, and strain to remove the whole spices.

Crush eight biscuits from the pack, and combine them with the melted butter.

Beat the mascarpone and the cream together until thickened. Pour in the syrup and stir together.

Using wine, Martini or champagne glasses, build layers of biscuit crumbs and spiced cream. Finish with a light dusting of cinnamon. Serve with more biscuits.


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Recipe by Chrissie Walker © 2018